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Ingredients

Adjust Servings:
1 cup Raw rice
1 cup Par boiled rice Idli rice
1 cup Black gram dal Urad dal
2 tsp Fenugreek seeds Methi seeds
1/2 cup Fresh Curd
1/4 cup Oil
1/4 cup Ghee
1 tbsp Pepper corns Kali mirch
1 tbsp Cumin seeds jeera
To taste Salt

Nutritional information

2417
Total Calories
111.5g
Fat
294g
Carbohydrates
58.33g
Protein
37.9g
Fiber
2210mg
Sodium
578.5mg
Potassium

Kanjeevaram Idli

Cuisine:
  • Serves 6
  • Medium

Ingredients

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Kanjeevaram is synonymous with temples and silk sarees. A trip to Kanjjevaram is incomplete without seeing Lord varadaraja perumal and having the kanjeevaram idli which is offered to him as prasadam and then distributed to the devotees.The taste of this particular idli prepared in the temple is divine. Ofcourse any Prasad when offered to HIM and then consumed is always divine. Such is HIS blessing.

My aunt Lakshmi, hails from Kanjeevaram and prepares this idli so well. She readily agreed to tell me the way she prepares it at home and I prepared it just like she does. It is absolutely delicious. These Kanjeevaram idlis are traditionally prepared in long cylindrical mouls, or cups made of Mandara leaves or in plates as I have prepared. Easy has it own advantage. The idlis prepared in the mandara cups have a unique flavor. Ofcourse you can prepare them using regular idli moulds too

Steps

1
Done

Soak both the rice, dhal and fenugreek seeds together for 3-4 hours in sufficient water.Drain and grind it very coarsely. Add salt and mix well. Let it ferment overnight.

2
Done

Next morning, add the curd and mix well.

3
Done

Heat both the oil and ghee together. Add coarsely ground pepper and cumin to this and let it fry well.
Transfer this ghee mixture to the idli batter and mix well

4
Done

Now apply oil to a plate or the small leaf cups. Fill up to half the cup or plate and steam well. Takes nearly 40 minutes to steam well. You can alternatively use the idli mould to steam too.

5
Done

Let it cool completely. Then unmould it carefully.Cut into small servings and serve with Idli milagai podi and sambhar

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